Jambalaya

Ingredients:

1/4 lb. bacon, cut in small pieces
1/2 cup onion, chopped
1 green pepper, chopped
1 cup raw rice
1 lb. 3 oz. can whole tomatoes, chopped
Salt & pepper to taste
1 1/2-2 cups chicken broth
1/2 lb. Portuguese sausage
1 lb. medium shrimp, shelled and deveined
Salt and pepper to taste

Preheat oven to 350°. In 3-4 quart heavy casserole, fry the bacon pieces over moderate heat until brown. Drain on paper towels and reserve bacon grease. In 2- 3 tablespoons bacon grease, saute onion over low heat until soft but not brown. Add green peppers and stir for 3-4 minutes. Add rice and continue stirring over moderate heat until the grains become opaque. Add tomatoes, bacon, salt & pepper and 1 1/2 cups chicken broth. Bring mixture to a boil and add sausage. Cover the casserole and place in oven. After 20 minutes add shrimp, pushing them down into the rice mixture. Return to oven for 15-20 minutes or until stock is absorbed and rice is tender. Add additional stock if necessary. Serves 4-6.